Vietnamese Chicken Sandwich (Bánh Mì)

• portions: Yield: 4-5 sandwiches
• temps actif: 1 hour
• temps total: 1 hour 15 minutes

Ingrédients

pickled vegetables:

1/2 cup EACH: water, rice vinegar, AND granulated sugar

2 teaspoons salt

6 ounces daikon, thinly sliced (about 1/4 inch thick)

6 ounces carrots, thinly sliced (about 1/4 inch thick)

2 Persian cucumbers cut into circles or spears

1 lb. boneless skinless chicken breast

3 cloves garlic, grated or minced

2 tablespoons EACH: fish sauce AND low sodium soy sauce

1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)

½ teaspoon lime zest

1-2 teaspoons sriracha (optional)

4-5 Vietnamese bread rolls or french baguettes

sliced jalapeños or serranos + fresh cilantro

Instructions

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.

CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.

ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.